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Citrus × Sphaerocarpa
Kabosu (カボス or 臭橙; binomial name: ''Citrus sphaerocarpa'') is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. It is popular in Japan, especially Ōita Prefecture, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Characteristics Kabosu is a citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns yellow. It is often confused with similar citrus such as sudachi, but can easily be distinguished by the apex of the fruit where the pistil has fallen off, which is a slightly raised torus shape. Origin Kabosu is thought to be an ichang papeda – bitter orange hybrid. It was not until the mid- Showa period that "kabosu" was first mentioned in literature. A legend from Usuki, Ōita says that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chōzaburō Tanaka
, often Romanized as Tyôzaburô Tanaka (November 3, 1885 in Osaka – June 28, 1976), was a Japanese botanist and mycologist. He established one of the two major Biological classification, taxonomic classification systems for citrus and related genera currently in use, and is now considered to be a taxonomic "Lumpers and splitters#Lumping and splitting in biology, splitter". He is the author of 180 botanical names in the citrus family Rutaceae, including for example ''Citrus Hybrid name (botany), × latifolia'' (Persian lime) and ''Citrus tangerina'' (tangerine). Many of the species Tanaka described are still recognized, but his overall scheme is not supported by modern genetic research. With Yaichi Shimada, Tanaka issued and distributed specimens in a numbered series resembling an exsiccata under the title ''Flora of Taiwan. Collected and distributed by Prof. T. Tanaka and Y. Shimada''. Works * * See also * Citrus hybrids References * * Botanists with author abbr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prefectures Of Japan
Japan is divided into 47 prefectures (, , ), which rank immediately below the national government and form the country's first level of jurisdiction and Administrative divisions of Japan, administrative division. They include 43 prefectures proper (, ''Prefectures of Japan#Ken, ken''), two Fu (administrative division), urban prefectures (, ''Prefectures of Japan#Fu, fu'': Osaka Prefecture, Osaka and Kyoto Prefecture, Kyoto), one regional prefecture (, ''Prefectures of Japan#Dō, dō'': Hokkaido, Hokkaidō) and one metropolis (, ''Prefectures of Japan#To, to'': Tokyo). In 1868, the Meiji Restoration, Meiji ''Fuhanken sanchisei'' administration created the first prefectures (urban ''fu'' and rural ''ken'') to replace the urban and rural administrators (''bugyō'', ''daikan'', etc.) in the Tenryō, parts of the country previously controlled directly by the shogunate and a few territories of rebels/shogunate loyalists who had not submitted to the new government such as Aizu domain, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snack Foods
A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are prepared from a number of ingredients commonly available at home without a great deal of preparation. Often cold cuts, fruits, leftovers, nuts, sandwiches, and sweets are used as snacks. With the spread of convenience stores, packaged snack foods became a significantly profitable business. Snack foods are typically designed to be portable, quick, and satisfying. Processed snack foods, as one form of convenience food, are designed to be less perishable, more durable, and more portable than prepared foods. They often contain substantial amounts of sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially designed flavors (such as flavored potato chips). Aside from the use of additives, the viabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Dessert
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water ( shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, sundae, sherbet), on custard ( frozen custard and some ice creams), on mousse ( semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries. History The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BC. Using ice houses and ice pools, Persians were able to serve and produce faloodeh and sorbets all year round. Ice and snow were prized ingredients in many ancient cuisines. The Chinese, the Greeks and the Romans gathered, stored and used ice or snow. Ice and snow were said to be desirable because of the difficulty of both harvesting and storing it for any length of time. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-alcoholic Beverage
An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without Alcohol (drug), alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink or Low-alcohol beer#Non-alcoholic beer, non-alcoholic beer, and are widely available where alcoholic drinks are sold. Scientific definition Low-alcoholic drink Sparkling apple cider, soft drinks, and juice naturally contain :wikt:trace, trace amounts or no alcohol. Some fresh orange juices are above the UK 'alcohol free' limit of 0.05% ABV, as are some yogurts and rye bread. Ethanol distillation is used to separate alcoholic drinks into what are advertised as non-alcoholic drinks and Liquor, spirits. Distilled wine produces low alcohol wine and brandy (from brandywine, derived from Dutch language, Dutch ''brandewijn'', "burning wine"). Distilled beer may be used to produce low-alcohol beer and whisky. However, alcoholic drinks ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juices
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level. Etymology The word "juice" comes from Old French in about 1300; it developed from the Old French words "''jus, juis, jouis''", which mean "liquid obtained by boiling herbs". The Old French ''j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiments
A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with '' seasoning''. Others restrict the definition to include only "prepared food compound containing one or more spices", which are added to food after the cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shōchū
is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume. Etymology The word is the Japanese rendition of the Chinese '' shaojiu'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character means sake in modern Japanese, which writes ''shōchū'' using the character instead. Nevertheless, both characters mean "liquor". Culture Drinking ''Shōchū'' should not be confused with sake, a brewed rice wine. Its taste is usually far les ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japan, Japanese soup consisting of miso paste mixed with a ''dashi'' Stock (food), stock. It is commonly served as part of an meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as ''wakame'', tofu, ''Allium fistulosum, negi'', ''abura-age'', mushrooms, etc. Along with ''suimono'' (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice. Miso soup is also called in some parts of Japan, especially around Tokyo. Miso paste The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as '':ja:麹, kōjikin'' (麹菌), and sometimes rice, barley, or other ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ponzu
() is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning '' punch'' as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character , meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon (or even grapefruit, lime, bergamot, etc). Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fragrance
An aroma compound, also known as an odorant, aroma, fragrance, flavoring or flavor, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
